1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper bakingtemperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside.

2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk.

Reduce mixer speed to low. Add flour mixture, in 3 separate batches,scraping down bowl after each addition. Mix well to ensure fullincorporation of flour mixture. Stir in chocolate chips (or choppedchocolate) and nuts.

3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.)

Flatten each ball of dough slightly with heel of hand or fingers.

4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)